Description
Marry Me Chicken is a creamy, flavorful chicken dish made with a rich, savory sauce that combines sun-dried tomatoes, garlic, and Parmesan. This irresistible dish is so good, it might just have you saying ‘I do’!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for a bright finish)
Instructions
- Season the chicken breasts with salt, pepper, and dried thyme on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- Add chopped sun-dried tomatoes and cook for another 2 minutes. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and red pepper flakes. Cook for 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if necessary.
- Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 5 minutes, allowing the chicken to absorb the flavors.
- If using, drizzle the chicken with lemon juice for a bright, fresh finish.
- Garnish with chopped fresh basil before serving. Serve with pasta, rice, or vegetables of your choice.
Notes
- This dish pairs wonderfully with a side of mashed potatoes or steamed vegetables like broccoli or asparagus.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- If you don’t have sun-dried tomatoes, you can use roasted red peppers or even olives for a similar savory depth.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth to keep the sauce creamy.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 110mg